Lasagne are a must-have, classic yet evolving with the seasons. They can be adapted into a multitude of recipes that are both indulgent, complete, or balanced. Our favourite recipe, with minced meat and béchamel! You will love its smoky taste!
Lasagna in the kamado is cooked at 180°C using indirect heat for 40 minutes, until a golden and gratinated top is achieved.
Matériel
-
Kamado QUATRO
- Casserole
- Déflecteur
Ingrédients
For the sauce:
- 1 onion
- 1 tomato
- 800g minced meat
- Pepper
- Salt
- Parsley
Les étapes
Step 1: light the kamado
Install the Split & Mix and position the ceramic half-moons (to act as a deflector). Raise the temperature to about 200°C.
Step 2: prepare the béchamel
- Positionnez une casserole (ou cocote fonte) dans le QUATRO, faire fondre 50 grammes de beurre en remuant. Une fois que le beurre est bien fondu, ajouter la même quantité de farine (50 g) et mélanger pour bien amalgamer les deux ingrédients. Remuez.
- Après quelques minutes, la farine et le beurre ainsi mélangés vont former un ensemble qui va commencer à se colorer. Retirer du feu dès que la préparation atteint une jolie couleur dorée, puis laisser refroidir.
- Pendant que l'ensemble refroidi, portez 1/2 litre de lait à ébullition dans une casserole. Verser le lait sur la préparation refroidi en un filet continu, tout en mélangeant énergiquement au fouet pour empêcher la formation de grumeaux.
- Lorsque le lait chaud est totalement versé sur la préparation, replacer la casserole dans le QUATRO. Continuer à mélanger sans cesse, jusqu'à obtention de la consistance souhaitée. On attend généralement que la sauce recouvre le dos d'une cuillère en bois.
- Chez COEO on adore ajouter du gruyère râpé
- Set aside from the QUATRO.
Step 3: prepare the sauce
- Hachez un oignon, faire revenir de l'huile dans la cocotte fonte ou casserole inox. Attendre que l'oignon devient doré.
- Mélangez la viande hachée avec du persil. Faire cuire avec les oignons.
- Ajouter la sauce tomate.
- Let it simmer then remove from heat.
Etape 4 : régulez la température:
Lower the temperature of your QUATRO to 180°C, close the vents.
Step 5: assemble the lasagne:
- Spread some béchamel in the bottom of the baking dish.
- Position sheets of pasta
- Apply some sauce
- Add sheets, béchamel... up to the top of the baking dish.
- Finish with a layer of pasta sheets, béchamel and Gruyère
Step 6: cook
Cook for 40 minutes at 180°c
Why cook lasagna in a kamado rather than in the oven?
The 6 advantages of cooking your lasagna in a kamado. Cooking lasagna in a kamado offers several advantages over traditional oven cooking:
1 - Unique and subtly smoky flavour : with its ability to use charcoal, the kamado adds a slight smoky flavour to your lasagna, which is not possible with a conventional oven. This touch of smoke brings a depth of taste that pairs well with the richness of the sauces and cheeses.
2 - Even heat and slow cooking : the kamado is designed to maintain a constant and even heat over long periods. This allows for slow and even cooking of the lasagna, ensuring that the pasta sheets, bolognese sauce, and béchamel cook evenly, without burning the top or leaving parts undercooked.
3 - Golden and crispy crust: the radiant heat of the kamado, combined with internal air circulation, allows for a beautiful golden crust to form on top of the lasagna. The cheese melts perfectly and takes on a slightly grilled texture, adding a crispy element to the dish.
4 - Retains moisture : thanks to its airtight design, the kamado retains moisture very effectively. Lasagna cooked in a kamado will remain moist and juicy, without the sauces drying out, which can sometimes happen in a traditional oven.
5 - Versatility and temperature control: the kamado allows for precise temperature control, which is perfect for dishes like lasagne that require gentle and even cooking. You can easily adjust the temperature to achieve the right balance between cooking the inside and browning the top.
6 - Outdoor culinary experience
The kamado is often used outdoors, allowing for al fresco cooking and adding a friendly element to the preparation of lasagne. It’s a unique and enjoyable way to prepare this classic dish, especially for barbecue or wood-fired cooking enthusiasts.
In summary, the kamado offers a unique combination of flavours, textures, and cooking mastery, making lasagne an even more indulgent and refined dish.
Frequently Asked Questions
What temperature to cook lasagna in the kamado?
The ideal temperature is 180°C using indirect heat, with the ceramic half-moons installed as a deflector. The sauces are prepared beforehand at around 200°C, then reduced to 180°C for cooking the lasagna.
How long to cook lasagna in the kamado?
Allow 40 minutes at 180°C, with the lid closed, until the top is nicely golden and gratinated.
Should a deflector be used to cook lasagna in the kamado?
Yes. The deflector protects the dish from direct heat from the coals: the bottom does not burn and the lasagna cooks evenly, just like in an oven.
Can béchamel be prepared directly in the kamado?
Yes. Place a saucepan or a cast iron pot in the kamado to melt the butter, add the flour then the hot milk, and stir until the sauce coats the back of a spoon.
How to lower the temperature of the kamado from 200 to 180°C?
Gradually close the air vents of the kamado. The ceramic retains heat well: anticipate a few minutes before putting the lasagne in.
How to achieve well-gratinated lasagne?
Finish the layering with a layer of pasta, béchamel, and grated Gruyère. The radiant heat of the kamado melts the cheese and forms a golden crust.
Why cook lasagne in the kamado rather than in the oven?
The kamado provides a slight smoky flavour that is impossible to achieve in the oven, an even heat that cooks the lasagne without drying them out, and a lovely gratin crust on top.